eggnog

Ingredients for 1 servings:

• 24 egg yolks
• 800 g powdered sugar
• 1 ¼ liters of milk, 3.5%
• ½ liter whipped cream
• 2 vanilla pods
• ½ liter of schnapps (fruit brandy), at least 70% v/w Alc.

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Total time approx. 14 days 30 minutes

Whisk the egg yolks in a water bath at approximately 60°C until creamy. This means the mixture should thicken and form a “flower” when blown on, which doesn’t immediately collapse. Then stir in the powdered sugar. You can also whisk the egg and powdered sugar first and then beat them, but this will make the mixture very thick and difficult to stir. Combine the cream and milk in a saucepan, split open and scrape out the vanilla pods, and add the pods and seeds to the cream/milk mixture. Bring the milk to a boil and let it steep for about 1 hour. Gradually mix the vanilla milk into the egg, and finally add the fruit brandy. Pour the finished eggnog into rinsed bottles and seal. Let it rest for 14 days before drinking. My eggnog kept unrefrigerated for over half a year. Then it was finished.